Pears and apples on puff pastry

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated shelf
• 1 m.-sized apple
• 1 m.-sized pear(s)
• 1 tbsp lemon juice
• 1 pinch of cinnamon
• 1 tsp brown sugar
• n. B. Rosemary sprig(s), fresh, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easy, fast, party

Halve the fruit. I use canned pears and red winter apples. Core them. It’s best to sprinkle fresh fruit with a little lemon juice to prevent it from turning dark. Remove the puff pastry from the refrigerator and let it rest for 10 minutes to come to room temperature. Then roll it out. Place the fruit halves on top and cut out a shape around the edges using a pastry wheel. Don’t forget the decorative leaves. You can prepare a stencil beforehand. I find it very easy to do with the fruit lying on top of the dough. Cut the fruit lengthwise several times. Sprinkle with brown sugar and cinnamon. Preheat oven to 180°C (350°F). Bake for 15-20 minutes until golden brown.